Operations Management: Oversee daily restaurant operations, ensuring efficiency and adherence to company policies and procedures.
Staff Supervision: Manage and motivate kitchen and dine-in staff, providing guidance and support to achieve optimal performance.
Customer Service: Ensure exceptional customer service, addressing any issues promptly and maintaining a welcoming atmosphere.
Inventory Management: Monitor inventory levels, coordinate with suppliers, and ensure timely replenishment of stock.
Quality Control: Maintain high standards of food quality and hygiene, ensuring compliance with health and safety regulations.
Financial Oversight: Assist in cash handling, daily reconciliation, and budget management.
Training and Development: Train new staff,



conduct regular performance evaluations, and identify prospects for qualified growth.

Qualifications
Proven experience in a managerial role within the restaurant or hospitality industry.
Solid leadership and team management skills.
Excellent communication and interpersonal abilities.
Ability to handle high-pressure situations and resolve conflicts effectively.
Knowledge of inventory management and cost control practices.
Commitment to maintaining high standards of cleanliness and food safety.

📌 Restaurant Shift Manager Kochi
🏢 Rapos Hospitality
📍 Kochi